GROSSE ILE GRAND
November 10 - December 7, 201 8•Page 19
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Culinary Capers There they go again ... what will be next. Food processors have messed up some of our favorite box-cake recipes by reducing the contents of the boxes, and now a can of pumpkin contains 15 ounces instead of 16, and a can of evaporated milk 12 ounces, not 13, as required in one of my favorite old pumpkin pie recipes. But don’t worry, By Evelyn Cairns the following Easy No-Crust Pumpkin Pie calls for cups not cans. I’ve been on a pumpkin-baking binge this month and will share some old and new favorites. The first couldn’t be easier, and the second is scrumptious and not overpowering with pumpkin. The third, from a former Westin Hotel chef, is for muffins similar to those that sold for $1.25 each at Hudson’s when the department store had a bakery. Last, but not least, is a recipe for pumpkin cookies loaded with chocolate chips and chopped nuts. They take minutes to put together and will tempt all ages. EASY NO-CRUST PUMPKIN PIE 9-inch greased pie plate 1 cup canned pumpkin ½ cup Original Bisquick mix ½ cup sugar 1 cup evaporated milk 1 tablespoon butter, softened 1½ teaspoons pumpkin pie spice 1 teaspoon vanilla 2 eggs, broken up with a fork Stir pie ingredients until combined and pour into pie plate. Bake at 350 degrees 35 to 40 minutes or until a knife inserted in center comes out clean. Cool 30 minutes, then refrigerate 3 hours or overnight. Serve with Cool Whip or whipped cream. SUPER-SIMPLE 3-STEP PUMPKIN CHEESECAKE 2 packages (8 ounces each) cream cheese, softened ½ cup sugar ½ cup canned pumpkin ½ teaspoon vanilla ½ teaspoon cinnamon Dash cloves and nutmeg 2 eggs, broken up with a fork 6-ounce purchased graham cracker crust
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl until blended. Add eggs and beat just until blended. Pour into crust and bake at 350 degrees 40 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight. Serve topped with Cool Whip. PUMPKIN MUFFINS LIKE HUDSON’S 1 cup raisins ½ cup water 2 eggs 1 cup canned pumpkin 1¼ cups sugar ¾ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon nutmeg ½ teaspoon salt 1/3 cup vegetable oil 1¾ cup flour 1½ teaspoons baking powder ½ teaspoon baking soda Soak raisins in water; set aside, but do not drain. Combine eggs, pumpkin, sugar, spices, salt and oil and beat well. Stir in raisins and water. Set aside. Combine flour, baking powder and baking soda in a large bowl. Add pumpkin mixture and mix just until blended. Spoon batter into greased muffin tins and bake at 375 degrees approximately 25 minutes or until toothpick comes out clean. Makes about 18. PUMPKIN CHOCOLATE CHIP COOKIES 1 cup canned pumpkin 1 cup sugar ½ cup cooking oil 1 egg 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking soda dissolved in 1 teaspoon milk 1 cup chocolate chips 1 teaspoon vanilla ½ cup coarsely chopped nuts Mix well pumpkin, sugar, oil and egg. Stir together flour, baking powder, cinnamon and salt. Add to pumpkin mixture with baking soda and milk. Add chocolate chips, vanilla and nuts. Drop batter on ungreased cookie sheets and bake at 375 degrees 10 to 12 minutes. HAPPY BAKING!
